Back-To-School Chocolate Chip Cookies |
|
 |
Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 2 |
|
This recipe is from Vegan Lunch Box. It is my 6-year-old DD's favorite cookie. My DH and I prefer this with white pastry flour, but my DD loves the whole wheat. We omit the nuts. Also, the recipe calls for baking 12 minutes; mine are done in 10 minutes, so watch carefully. Enjoy! Ingredients:
2 1/4 cups whole wheat pastry flour |
3/4 teaspoon baking soda |
1/4 teaspoon kosher salt |
1 cup vegan margarine |
3/4 cup packed brown sugar |
3/4 cup sugar |
3/4 cup soft silken tofu, drained |
1 1/2 teaspoons vanilla |
1 cup semisweet vegan chocolate chips |
3/4 cup walnuts or 3/4 cup pecans, chopped |
Directions:
1. Preheat oven to 375°F Line two baking sheets with parchment paper, spray with nonstick cooking spray and set aside.
2. In medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
3. In another mixing bowl, combine margarine, sugars, tofu and vanilla. Beat with hand-held mixer until light and fluffy, stopping to scrape down sides of bowl.
4. Add dry ingredients and beat well.
5. Fold in chocolate chips and nuts with spatula.
6. Using a 1-ounce cookie scoop or large spoon, place scoops of cookie dough on the baking sheets about 3 inches apart. (Place remaining cookie dough in fridge between batches so it doesn't melt and make thin, flat cookies).
7. Bake until golden brown around the edges, about 12 minutes.
8. Using a spatula, transfer cookies from baking sheet to wire rack to cool completely. Store in an airtight container.
|
|